Shabu Shabu / しゃぶしゃぶ
Shabu Shabu is one of the most popular types of Japanese hot pot. It's a fun, interactive meal to enjoy with family and friends by cooking different ingredients in one pot with delicious dipping sauces!
Servings: 2
Ingredients
- water
- 1/2 - 1 lb thinly sliced pork
- 1 bunch mizuna
- 1/2 napa cabbage
- 1 bunch green onions
- 1 pack enoki mushrooms
- 1 piece kombu about a 5" x 5" size
- sauce for dipping
Instructions
- Wipe down kombu with a damp paper towel to clean.
- In the donabe or pot, place the cleaned kombu and fill with water until about 70% full. Let rest for 30 minutes.
- Prep the veggies: cut mizuna, napa cabbage, enoki mushrooms, and green onions into 3" sections.
- Get set up: Set up the veggies onto a plate, put meat onto a plate, and pour sauces into small plates/bowls. Turn on a tabletop stove and put the donabe with the water and kombu on top. Right as the water hits boiling, remove the kombu immediately.
- Place some veggies into the pot to cook. Pick up a piece of meat and swish it around in the broth until cooked.
- Enjoy ingredients as they get cooked by dipping it into the sauces.
Notes
Recipe by Sylvia Wakana (http://sylviawakana.com)